Mexican Chicken Posole Soup

Chicken soup gets a flavorful twist with classic Mexican ingredients like smoky chipotle peppers, chewy hominy and fresh lime juice. 
Mexican Chicken Posole Soup Recipe by The Lemon BowlIf you’ve been reading this blog awhile or have visited my About Page, you probably know that I was exposed to authentic Mexican food at a very early age. Although I only lived in Tucson the first six months of my life, we traveled back almost every spring break of my childhood. While the rest of Michigan was at Disney World, we were relaxing in the desert avoiding the long lines and over priced junk food. I will forever be grateful.

During our week in Arizona, my parents would take us on a day trip to Nogales, Mexico located an hour and a half south of Tucson. From the minute we crossed the border, the smell of homemade corn tortillas, fresh cilantro and warm spices would fill the air. It was completely intoxicating and was the start of my lifelong love affair with authentic Mexican food.

Posole Chips and Beer - The Lemon BowlThis Mexican Chicken Posole Soup is a weeknight version of the classic dish. To save time, I use rotisserie chicken but any leftover shredded meat would work including pork or even beef. My husband loves carrots so I tend to add them to every soup but you could swap out for zucchini or skip if you don’t have on hand.

Whatever you do, take 15 minutes and whip up a batch of Smoky Corn Tortilla Chips to serve along side. We also enjoyed a green cabbage version of my Mexican Slaw with Honey Lime Vinaigrette.

Your spoon is waiting.

5.0 from 2 reviews
Mexican Chicken Posole Soup
Prep time
Cook time
Total time
Chicken soup gets a flavorful twist with classic Mexican ingredients like smoky chipotle peppers, chewy hominy and fresh lime juice.
Recipe type: Soup
Cuisine: Mexican
Serves: 4
  • 1 medium onion - diced
  • 2 medium carrots - diced
  • 1 red pepper - seeded and diced
  • 3 cloves garlic - grated
  • ½ teaspoon salt
  • 2 chipotle peppers in adobo - seeded and minced
  • 1 teaspoon smoked paprika
  • ¼ teaspoon pepper
  • 8 cups chicken broth - low sodium
  • 12 ounces shredded cooked chicken breast (rotisserie works well)
  • 14 ounce can fire roasted diced tomatoes
  • 14 ounce can hominy - drained
  • 4.25 ounce can diced green chilis - drained
  • juice of one lime
  • sliced radishes, diced scallions and minced cilantro - optional garnish to serve
  • Smoky Baked Corn Tortilla Chips - to serve
  1. Heat a large soup pot over medium heat and spray with cooking spray. Add onion, carrots, red pepper, garlic and salt. Cook until veggies begin to soften, 3-4 minutes.
  2. Stir in chipotle peppers, smoked paprika and pepper.
  3. Pour in chicken broth, shredded chicken, diced tomatoes, hominy, green chilis and lime juice. Bring to a boil then simmer for 20 minutes.
  4. Garnish with sliced radishes, diced scallions and minced cilantro. Serve with Smoky Baked Corn Tortilla Chips.
If you like foods on the mild side, reduce the chipotle peppers to one.
Nutrition Information
Serving size: 2 cups Calories: 148 Fat: 2.1 g Saturated fat: .6 g Unsaturated fat: 1.5 g Trans fat: 0 Carbohydrates: 15.4 g Sugar: 5.9 g Sodium: 618 mg Fiber: 2.8 g Protein: 16 g Cholesterol: 34 mg




  1. says

    I have never tried hominy – but I ALWAYS see it on “Chopped” and I have always wondered what on earth it is, but have had no idea what to use it in…and now I have an idea! I love any kind of Mexican soup and yours look deeelish Liz! As always :) Pinned!

  2. says

    We do too love Mexican food, however, I don’t cook it enough. I love adobo anything so I need to start cooking more with it. Great soup, and I love that you used already prepared chicken to speed up the process :-)

  3. says

    I had posole soup at a restaurant in Chicago recently and fell in love. It really is one of the best soups out there! I am keeping this recipe and will be making it soon!

  4. says

    My best friend is from AZ so I have had my fair share of exposure to really good Mexican food! It is shockingly hard to find here in NYC so if I want it, I really have to make it myself. This soup looks so good. You can almost feel the rich flavor combing out of it!

  5. says

    I lived in Zihuatanejo for 7 years and every Thursday night was posole night. Some restaurants only opened on Thursday and only served posole. I always went with the pork and green chile then added all the fixings including avocado. I really appreciate your nutritional information as I’m on a sodium restricted diet. Great post, love your blog.

  6. Nikki says

    This is more of a caldo(soup, chicken soup) than posole. Posole doesn’t have all those vegatables, it’s just the chicken with harminy (corn) and you eat it with toritillas, lettuce/cabbage, and raddish. Then there is menudo, which is almost the same (different meat) and some don’t put the hominy in.

  7. Susan says

    All the recipes I’ve seen for posole use pork, but I really like the sound of this soup. I rarely make or eat soup, but may have to try this.

  8. Kate says

    My neighbor, who is from Mexico, makes pasole all the time, usually with beef or pork. So when I saw this I decided to try it, and it’s delicious! The only difference I made was we topped it with shredded cabbage, along with the other toppings and it added a whole new dimension to it. I wish I could post a picture, it was beautiful, too!

  9. Maria GZ says

    Your soup looks beautiful and it certainly must be delicious and nutritious but it has nothing to do with poZole. In my personal opinion, even when it is an interpretation, it should have some resemblance to the original dish. If you ever want the real deal, let me know and I can give you the recipe and some advice. It’s not my intention to offend, but poZole is one of the national dishes of my country and I don’t like the world thinking it is something that it’s not.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: